General Instructions for the Choice of Wines and Spirituous Liquors

This is an exceedingly rare, original first edition copy of the important beverage book, "General Instructions for the Choice of Wines and Spirituous Liquors" by Duncan McBride. 1793 1st edition (only one edition and one printing are known); Sold by J. Richardson, J. Debrett, T. Murray, and other Booksellers in Town and Country; London. The book has been re-bound with modern hardcovers and end papers. The front end paper bears the bookplate of noted professional French chef Pierre Koffmann.

The contents are grouped into four Parts, as follows: PART I Describes those Wines which are best to be used at the Tables of the Opulent; PART II Points out those Wines which alone ought to be administered to the Sick; PART III Contains Instructions concerning Spirituous Liquors, with Methods for detecting Abuses in them; PART IV An Account of many Disorders cured by the Wine, called Toc-Kay de Espagna, with Copies of Letters to some great Personages on the Subject of that Wine; as also Copies of Letters from Persons of Distinction relative to its extraordinary Effects.

From a review: "When London wine merchant Duncan McBride wrote this small book in 1793, he could not have known that he was helping to change the course of wine writing in the English language. This was only the second book ever written in English to discuss contemporary wines. It was the first to mention Romanee Conti, then as now, one of Burgundy's rarest wines. It was also the first to use the term 'First Growths' in discussing the four pre-eminent estates of Bordeaux. And it was the first to examine the two greatest wines of the Rhone, Cote Rotie and Hermitage, as well as the classic French brandy, Cognac. It began that enduring tradition of books written by wine merchants on the subject they know best. Finally, and perhaps most importantly, it was the first book in English whose primary intention was enabling the reader to choose intelligently among the various wines then available...since at that time, 'the great majority of books on wine had been treatises on grape growing, wine making or wine adulteration...'"

Condition:
The book has been nicely and professionally re-bound with modern hardcovers and end papers. Some very light soiling to the covers. Clean leather spine with bright gilt lettering. Tight binding with no cracks and no loose pages. Both covers and all pages are securely attached. Nice interior - the pages show only occasional mild foxing, otherwise clean. The number "3" is hand-written in pencil at the top-right corner of the title page. The front end paper bears the bookplate of noted professional French chef Pierre Koffmann. Small bookshop label affixed to the rear pastedown. Overall the book is in Very Good condition.